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Quick Chicken "Florentine"

October 14, 2016

TGIF! Tonight dinner should be delicious & simple - this recipe comes together in just a few minutes, you can enjoy a glass of wine while it cooks.

Quick Chicken "Florentine"

Recipe Type: Main Course
Cuisine: Italian
Ingredients
  • 6 boneless, skinless chicken breasts
  • Kosher salt and freshly cracked black pepper, to taste
  • ¼ cup all-purpose flour
  • 6 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • ¼ cup diced shallots
  • 1 lb. baby spinach
  • 1 cup white wine
  • 1 cup heavy cream
  • ¼ cup sour cream
  • 2 tablespoons freshly grated Parmesan
  • ½ pint of cherry tomatoes, halved
  • 2 tablespoons chopped fresh flat leaf parsley
Instructions
  1. Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.
  2. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
  3. Melt remaining 4 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in spinach until it begins to wilt, about 2 minutes. Stir in wine and cook, stirring occasionally, until reduced by half, about 5 minutes.
  4. Gradually whisk in heavy cream, sour cream and Parmesan until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste.
  5. Serve chicken immediately topped with spinach mixture, garnished with tomato and parsley.
3.5.3217

Creamy Broccoli Soup

October 12, 2016

One Pot Wednesday. Add a salad, a loaf of bread & a glass of wine.

Creamy Broccoli Soup

Recipe Type: Side Dish
Cuisine: Vegetarian

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients
  • 1 large head of broccoli, washed
  • 1 russet potato, peeled and roughly chopped into ½" cubes
  • 1 cooking onion, roughly diced
  • 2 cloves garlic
  • 4 cups vegetable stock
  • 1 cup cream
  • Salt and pepper
  • ½ cup sharp cheddar cheese
Instructions
  1. Cut broccoli into florets. Roughly cut most of the stem, other than the main stem, into thumb size pieces. Discard the main stem, it can be a little woody.
  2. Place all ingredients except cream, salt and pepper in pot, put on lid, bring to boil then turn down heat to medium and let it rapidly simmer for about 15 minutes.
  3. Remove lid, add cream, bring back to boil, then remove from heat and blend with hand held blender. Season to taste with salt and pepper, serve garnished with sharp cheddar cheese.

Spiced Whole Roasted Cauliflower

October 11, 2016

We are totally obsessed with WHOLE ROASTED CAULIFLOWER. This recipe is spiced with Ras el Hanout from our friends at Monsoon Coast on Salt Spring Island & a fresh Tahini sauce that knocks this one out of the park! #TastyTuesday #eatlocal #shoplocal

Spiced Whole Roasted Cauliflower

Recipe Type: Side Dish

Cuisine: Mediterranean

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients
  • 1 tbsp. Monsoon Coast Ras el Hanout
  • ½ tsp kosher salt
  • ¼ cup extra virgin olive oil
  • 1 medium head cauliflower, leaves trimmed and bottom cut flat
  • ¼ cup tahini
  • 1 tsp. finely grated lemon zest
  • 2 tbsp. fresh lemon juice
  • 1 clove garlic, minced
  • ¼ tsp each kosher salt and freshly ground black pepper
  • 2 tbsp. chopped toasted almonds
  • ¼ cup chopped cilantro leaves
Instructions
  1. Preheat oven to 425°F
  2. Combine spice blend, ½ tsp salt and oil; set aside.
  3. Cook whole cauliflower in large saucepan of boiling water just until tender but firm, about 4 minutes. Drain well; place cut side down in greased baking dish. Insert tip of sharp knife into top of cauliflower in five random places. Brush spice mixture all over and into crevices. Roast in the center of oven for 20 to 25 minutes or until browned and tender.
  4. Meanwhile whisk together tahini, ¼ cup boiling water, lemon rind, lemon juice, garlic, ¼ tsp. salt and pepper; whisk in a bit of extra water to thin sauce until thin enough to drizzle if necessary. Set aside.
  5. Drizzle the tahini sauce over top of roasted cauliflower; sprinkle with almonds and cilantro. Cut into wedges and serve.

Cranberry Negroni

October 11, 2016

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ode to the cranberry. Part #4. #eatlocal #drinklocal #shoplocal

Cranberry Negroni

Recipe Type: Drinks
Cuisine: Thanksgiving
Instructions
  1. Refer to Part. #3 for the brandied cranberry recipe
  2. Shake 1 1/2 ounces Gillespie's Fine Spirits Ltd. Sin Gin & 1 ounce each Campari, sweet vermouth and syrup from the brandied cranberries in a shaker with ice.
  3. Strain into a glass with ice; garnish with the berries and a fresh orange wedge.

Spicy Cranberry Chicken Wings

October 11, 2016

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Spicy Cranberry Chicken Wings
Recipe Type: Hors d'Oeuvre (appetizer)
Cuisine: Thanksgiving
Ode to the cranberry. Part #2. #eaatlocal #shoplocal
Instructions
  1. Roast 3 pounds split chicken wings at 425 degrees F on a parchment lined sheet pan until browned and crisp about 45 minutes.
  2. Cook 1 cup cranberries, ½ cup hoisin sauce, 2 tablespoons each rice vinegar and honey, 2 teaspoons Sriracha and 1 teaspoon each grated garlic and ginger over medium heat until the berries pop, 7 minutes; stir in 2 tablespoons butter.
  3. Toss with the wings with the sauce & return to the oven, under the broiler for a few minutes to set the sauce. When they are dark & caramelized, transfer to a serving plate and garnish with the green onions.

Baked Camembert with Cranberries

October 11, 2016

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Cuisine: Thanksgiving & Christmas
Ode to the cranberry. Part #1. #eatlocal #shoplocal
Instructions
  1. Mix 3 tablespoons chopped cranberries, 1 ½ tablespoons honey, 1 tablespoon olive oil, ½ teaspoon each chopped rosemary and thyme, and 1 minced garlic clove.
  2. Slice off the top rind of a small Camembert wheel; top with the cranberry mixture. Bake in a small dish at 375 degrees until slightly runny, 10 to 15 minutes.
  3. Serve with crostini.
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